Avocado and Tofu Salad with Truffle Infused Soy Sesame Dressing

If you have been following my social media, you’ve probably already noticed an influx of feeds in vegetarian/vegan dishes on my Instagram, Twitter, or Facebook Page. While I am not a vegetarian (certainly not vegan), I have been experimenting vegan diet and also trying to prove that vegarian/vegan food and yumminess are not mutually exclusive!

OK, I admit that I have an obsession with tofu and am always looking for new ways to cook tofu in all different styles. I am perfectly aware that the combination of avocado and tofu is indeed a bit odd, or obscure, if you will.

But for some magical reason, the combination just works. To complement the ingredients, I go for a savory dressing with a twist of Western and Eastern elements. The truffle-infused sesame soy dressing adds a ton of flavor to the melt-in your mouth avocado-tofu pair. If you are looking for a vegan option that doesn’t lack flavor and substance, please consider this dish! I like to serve this as an appetizer or hors-d’oeuvre.

One last thing, as I mentioned in my previous post, YiReservation.com will be rolling out a brand new site design this month. While I don’t have the exact launch date yet, I am excited to say that I’ll be doing a GIVEAWAY during the launch event. Please subscribe to my Instagram, Twitter, or Facebook to get the latest update on that.

Avocado and Tofu Salad with Truffle Infused Soy Sesame Dressing

Make this easy and delicious Avocado and Tofu Salad with Truffle Infused Soy Sesame Dressing dish following this step-by-step recipe at yireservation.com.

Ingredients:

8oz soft tofu (firmness between silken and firm)

2 Avocado

Truffle Infused Soy Sesame Dressing

1 clove of garlic, sliced

1.5 tbsp soy sauce

1 tbsp balsamic vinaigrette

1 tbsp truffle infused olive oil

1 tsp sugar

1 tsp sesame oil

Ground black pepper

Toasted sesame seeds (optional)

Directions:

Carefully slice tofu into 2x1x1/4 slices

This step is to remove the undesirable soy taste from tofu. Feel free to skip it if you can tolerate the soy taste. Combine 1 tbsp of salt with 3 cups of boiling water. Transfer the sliced tofu to the salt water and let it soak for 5 minutes. Remove the water and dry the tofu with a paper towel

Split each avocado in half. Remove the skin and core. Cut the avocado to ¼” slices

Assemble the salad by alternating the avocado and tofu

Whisk together all the dressing ingredients. Let it sit for 10 minutes and discard the garlic slices. Pour the dressing over the salad and serve in room temperature or chilled.

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6 comments

Looks yummy! but I’m quite certain nothing will ever beat thousand year egg when it comes to a tofu salad for me. perhaps this could be a compromise for some of my western friends who are terrified of pidan. 😛

Hi Yi, I was looking for tofu recipes and this caught my eye… Tofu and avocado, never thought of that combination before! I happen to have them both and decided to try making it for breakfast. Unusual, but nice!